Juan Carlos Contreras‐Esquivel

Author

Also Known As

Contreras-Esquivel, Juan Carlos, J C Contreras-Esquivel, J. C. Contreras-Esquivel, J. C. Contreras‐Esquivel, J. Contreras-Esquivel, J.C Contreras-Esquivel, J.C. Contreras-Esquivel, Juan C Contreras-Esquivel, Juan C Contreras‐Esquivel, Juan C. Contreras-Esquivel

183

Publications

5.2K

Citations

H-Index

Concepts

All Affiliations

Universidad Autónoma de Coahuila Tecnológico Nacional de México Autonomous University of Chihuahua Universidad Autónoma Agraria Antonio Narro University of Minho

About

Juan Carlos Contreras‐Esquivel is an author at Universidad Autónoma de Coahuila specializing in biotechnology, engineering, and biochemical engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	22	35	1.6K
2	Medicine	13	16	499
3	Health Sciences	12	13	580
4	Natural Sciences	3	3	91
5	Public Health	2	2	233

Juan Carlos Contreras‐Esquivel

Publications

3.9K

Citations

H-Index

Page 1

	Year	Citations
Mango seed: Functional and nutritional properties Cristián Torres‐León, Romeo Rojas, Juan Carlos Contreras‐Esquivel, Trends in Food Science & Technology NutritionFood FunctionFood Bioactive CompoundBotanyMango Seed	2016	223
Microbial production of tannase: an enzyme with potential use in food industry Ruth Belmares, Juan Carlos Contreras‐Esquivel, Raúl Rodríguez‐Herrera, LWT EngineeringFood FermentationBiochemistryTanninPotential Use	2004	210
Exploitation of agro industrial wastes as immobilization carrier for solid-state fermentation María C. Orzua, Solange I. Mussatto, Juan Carlos Contreras‐Esquivel, Industrial Crops and Products	2009	156
Pectinase production from lemon peel pomace as support and carbon source in solid-state fermentation column-tray bioreactor Héctor A. Ruíz, Rosa M. Rodríguez‐Jasso, Juan Carlos Contreras‐Esquivel, Biochemical Engineering Journal Chemical EngineeringBiomanufacturingEngineeringBiorefinery ProductBiochemical Engineering	2012	142
Solid-state fermentation with Aspergillus niger to enhance the phenolic contents and antioxidative activity of Mexican mango seed: A promising source of natural antioxidants Cristián Torres‐León, Nathiely Ramírez‐Guzmán, Juan A. Ascacio‐Valdés, LWT Solid-state FermentationBiotechnologyAspergillus NigerMicrobiologyPhytochemical	2019	133
Pentagalloylglucose (PGG): A valuable phenolic compound with functional properties Cristián Torres‐León, Janeth M. Ventura-Sobrevilla, Liliana Serna‐Cock, Journal of Functional Foods Valuable Phenolic CompoundBiochemistryOrganic ChemistryNatural Product SynthesisPolyphenolics	2017	128
Current Scenario of Adsorbent Materials Used in Ethylene Scavenging Systems to Extend Fruit and Vegetable Postharvest Life H. Hernández, Francisco Artés‐Hernández, Felipe Ávalos-Belmontes, Food and Bioprocess Technology Food ChemistryChemical EngineeringAdsorbent MaterialsEngineeringEdible Film	2018	112
Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (<i>Solanum lycopersicum</i> L.) Xochitl Rúelas-Chácon, Juan Carlos Contreras‐Esquivel, Julio Montañez, Journal of Food Quality Edible FilmEngineeringBotanyAgricultural EconomicsFood Preservation	2017	102
Antibacterial activity of pectic-based edible films incorporated with Mexican lime essential oil Daniela Sanchez‐Aldana, Sergio Andrade-Ochoa, Cristóbal N. Aguilar, Food Control Food ChemistryPectic-based Edible FilmsEdible FilmEdible PackagingAntibacterial Activity	2014	100
Gallic acid and tannase accumulation during fungal solid state culture of a tannin-rich desert plant (Larrea tridentata Cov.) B. Treviño-Cueto, Muñoz-Sánchez José Luis, Juan Carlos Contreras‐Esquivel, Bioresource Technology BotanyTanninGallic AcidFungal PhysiologyMicrobiology	2006	99

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